Best 2 Rosemary Roast Cornish Hens Recipes

Rosemary roast Cornish hens are an easy and delicious way to elevate your dinner menu. These small, tender birds are packed with flavor and can be roasted in under an hour. With a crispy skin and juicy meat, they are perfect for special occasions or weeknight meals. Rosemary is a classic herb that pairs perfectly with the delicate flavor of Cornish hens. In this article, we will explore the best recipes for rosemary roast Cornish hens, so you can enjoy this delicious dish at home.

Here are our top 2 tried and tested recipes!

ROAST CORNISH HENS WITH ROSEMARY, POTATOES, LEMONS & WINE

Roast Cornish Hens With Rosemary, Potatoes, Lemons & Wine image

This is the best and easiest chicken dish in Italy or anywhere. If you really wish to impress your guests at a dinner party, serve this dish. Even if you can't boil water, you will be able to make this classic, since everything is simply tossed with olive oil, placed in a pan, and roasted. The potatoes are suffused with oil and fresh rosemary, the chicken is crisp and juicy, and the sauce in the pan is perfect for a last crust of bread. From 'Rome, at Home' by Suzanne Dunaway.

Provided by BecR2400

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 lb) roasting chickens or 2 Cornish hens
1/2 cup extra virgin olive oil
salt & freshly ground black pepper
1/2 teaspoon paprika
2 lemons, quartered
2 lbs waxy potatoes, cut into 3/4-inch slices (or diced)
5 -6 fresh rosemary sprigs, leaves only
1 cup white wine

Steps:

Preheat the oven to 400 degrees F. Brush the chicken or game hens liberally with some of the olive oil and season with salt and pepper inside and out. Sprinkle with paprika.
Place the lemon quarters in the cavity, giving each (lemon) a little squeeze to release the oil from the skins.
Season the potatoes with salt and pepper and toss them with the rest of the olive oil and the rosemary leaves. Spread them around the chicken in a large baking pan.
Fold a piece of aluminum foil double into a rectangle about the size of the chicken. Grease it down the middle, making a little tent, and lay the foil loosely over the breast.
Roast the chicken for 45 minutes, basting 2 to 3 times with the fat in the pan.
Add the wine (it will quickly evaporate in the hot oven, leaving a lovely flavor in the potatoes), remove the foil, and cook for 15 to 20 more minutes.
If the breast is not browned enough, turn on the broiler for a few seconds to crisp the skin, but watch carefully so as not to burn your masterpiece.
Carve the large chicken or split the game hens and serve with the potatoes and the pan juices poured over the chicken.

Nutrition Facts : Calories 945.6, Fat 62.2, SaturatedFat 13.8, Cholesterol 160.4, Sodium 167.3, Carbohydrate 44, Fiber 5.9, Sugar 3.1, Protein 42.6

ROSEMARY ROAST CORNISH HENS

Rosemary Roast Cornish Hens image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

Ingredients

4 Cornish hens (about 1 pound each)
Cornbread Herbed Stuffing, recipe follows
1/4 cup vegetable oil
1/2 cup dry white wine
1 medium onion, finely chopped
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons unsalted butter, softened
Freshly ground black pepper
3 tablespoons butter
1 cup chopped onions
1 cup chopped celery
2 cups dry cornbread cubes
2 cups dry white bread cubes
2 teaspoons poultry seasoning
2 teaspoons chopped fresh sage leaves or 3/4 teaspoon dried sage leaves
2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary
2 teaspoons finely chopped fresh parsley
2 large eggs, lightly beaten
1/2 to 1 cup chicken stock
Salt and freshly ground black pepper, to taste

Steps:

Remove the giblets from the hens. Rinse the hens with cold water and pat them dry with paper towels.
Combine the marinade ingredients in a small bowl. Place the hens in a large self-sealing food-storage bag and pour the marinade over them. Close the bag securely and refrigerate for at least 3 hours. Shake the bag once or twice to coat the hens evenly with the marinade. Preheat the oven to 400 degrees.
Remove the hens from the plastic bag and pat dry with paper towels. Season the hens inside and out with salt and pepper. Stuff the cavity loosely with the Cornbread Herbed Stuffing. Rub or brush butter over the skin of the hens and place the hens breast side up in a shallow roasting pan, large enough to allow space between the hens.
Roast for 15 minutes to brown. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings and melted butter. Continue roasting for 35 to 45 minutes, or until the juices run clear when the flesh is pierced with a sharp knife.
In saute pan, melt the butter. Saute the onions and celery in the butter until tender. In a large bowl, toss the bread cubes with onions, celery, poultry seasoning, and herbs. Add the eggs and enough chicken stock to slightly moisten and barely bind the ingredients. Season with salt and pepper to taste. Yield: 9 to 10 cups;

Tips:

Choose the right Cornish hens. Look for hens that are plump and have a moist, fresh smell. Avoid hens that are bruised or have any signs of spoilage.
Rinse the hens thoroughly before cooking. This will help to remove any bacteria or impurities.
Pat the hens dry with paper towels before seasoning them. This will help the seasoning to adhere to the skin.
Use a generous amount of seasoning. This will help to give the hens a flavorful crust.
Roast the hens at a high temperature for a short period of time. This will help to keep the hens moist and juicy.
Let the hens rest for a few minutes before carving. This will help the juices to redistribute throughout the meat.

Conclusion:

Rosemary roast Cornish hens are a delicious and elegant dish that is perfect for any special occasion. With a crispy, flavorful skin and moist, juicy meat, these hens are sure to impress your guests. So next time you're looking for a special dish to serve, give rosemary roast Cornish hens a try. You won't be disappointed.